How to make it

  • Finely mince your small onion.
  • In a sauce pot bring your olive oil to medium-high heat. Add your drained corn, onion, thyme, bay leaf. Sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.
  • Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.
  • After 1 hour remove the dried bay leaves and thyme stems. Blend the mixture together until combined. If you prefer a velvety soup, liquefy your soup. Otherwise I recommend leaving a little texture to the soup.
  • Return soup to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper. Stir, simmer, serve, and enjoy!

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    This creamy soup sounds fantastic! Very elegant and beautiful presentation, too!
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    " It was excellent "
    shecooks4u ate it and said...
    you could use this as a sauce too!
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